Vol. 11, Issue 6 (2022)

Author(s):
Laxmi Chhetri, MD Rizwan, Simuchelo Munkombwe, Nima Dorji and Elizabeth Mutum

Abstract:
The black carrot Daucas carota L. ssp. Sativus var. atrorubens Alef. is a root vegetable, widely grown across the world. It is an important root vegetable that is known for its excellent health benefits and nutraceutical effects. It has a valuable source of nutrients particularly anthocyanin and phenolic acids. Black carrot has been in recent years of great interest in the scientific field. It has been studied for its great nutritional, technological, and medicinal benefits. Black carrots have a significant amount of anthocyanin compound which is considered to be a functional food. This review aims to focus on the utilization products of black carrot which includes different types of products and beverages like shalgham, fortified cookies, etc. and the characteristics of black carrot anthocyanin. The potential health benefits are also discussed along with the significant role in several major metabolic syndromes, namely diabetes mellitus, cardiovascular diseases CVD, cancer, obesity, and oxidative stress-induced. Furthermore, the effects of processing are also highlighted in terms of anthocyanin and on different products of black carrot.